Banana Oatmeal Breakfast Muffins: A Nutritious Way to Start Your Day

Starting your day with a plate of banana oatmeal breakfast muffins is a breakfast choice. These muffins combine the heartiness of oats with the sweetness of bananas creating a treat that’s not only yummy but also packed with essential nutrients. Each bite offers a mix of fiber, vitamins and minerals to help you feel energized all morning long.

Picture this… A breakfast setting with banana muffins on a plate beside a hot cup of coffee bathed in sunlight streaming through the window.

I love how versatile banana oatmeal muffins can be. You can customize them by adding extras like walnuts for crunch or a sprinkle of cinnamon for flavor. They’re also perfect for using up bananas that might otherwise go to waste. These muffins are quick to make and store well making them an ideal breakfast option for mornings.

For those wondering about their value, rest assured that banana oatmeal muffins offer a balance of carbohydrates, protein and healthy fats. The oats provide fiber for digestion and lasting satisfaction while bananas are packed with potassium for heart health and muscle function. Looking for a snack that fits your health goals? These muffins could be an option.


In one bowl, you’ll find bananas, oats and muffin batter. Another bowl contains muffin batter ready to be baked in a muffin tray.

When making banana breakfast muffins, the ingredients are key to achieving the desired outcome. Here’s a breakdown of what you’ll need;

Dry Ingredients

1 cup of all purpose flour for structure.
1 cup of rolled oats for texture and fiber.
1/2 teaspoon of baking powder for rising.
1/2 teaspoon of baking soda to ensure rise and prevent denseness.
1 teaspoon of cinnamon to add a hint of spice.
1/2 teaspoon of salt for flavor enhancement.
1/2 cup of granulated sugar (or date sugar) for sweetness (optional)

Wet Ingredients

2 eggs to bind everything together.
1/3 cup vegetable oil to add moisture without making the muffins heavy.


Gather all your ingredients: Bananas, eggs, sugar, oats.
Preheat the oven to 350°F (175°C).
Prepare the muffin tin by either using paper liners or lightly coating it with cooking spray.

In a bowl, I mash the bananas until smooth and then mix in the eggs, vanilla extract and oil.
Next, I combine oats, flour, baking powder, baking soda, cinnamon and salt.
I create a well in the ingredients and add the banana mixture, stirring until well-combined.

Using an ice cream scoop, fill each muffin cup about two thirds full with the batter.

Put in the oven and bake for 25-28 minutes.

While they bake, keep an eye on them occasionally. To check if they’re ready, insert a toothpick into the center of one muffin. If it comes out mostly clean with a few crumbs sticking to it, they’re ready. Let them cool in the tin for 5 minutes before transferring onto a cooling rack. Allow to cool completely for an hour before serving at room temperature.

For storing any leftovers to keep them fresh for up to three days at room temperature, store them in an airtight container.

I prefer using a freezer container for storing the muffins. I lay them out in a layer to freeze them completely before stacking. When it is time to enjoy them, I warm up the muffins in either the microwave or a preheated oven to maintain their freshness.

Nutrition Information

When making banana breakfast muffins, it’s crucial to consider their value. Each ingredient brings its set of nutrients that contribute to the health benefits.

Depending on the recipe, there could be from 12-15 servings per batch.

  • Calories: Each muffin usually contains 150-180 calories although this can vary based on the ingredients and their quantities.
  • Total Fat: The fat content in each muffin typically ranges from 3-6 grams, including fats from ingredients like eggs and oil.
  • Total Carbohydrates: A regular muffin contains around 25-30 grams of carbohydrates. These muffins have sugars from bananas and complex carbohydrates from oats.
  • Fiber Content: Each muffin provides 3-4 grams of fiber with oats being a source that aids digestion and promotes satiety.
  • Sugar Level: The total sugar content comes from bananas and any additional honey or maple syrup used typically totaling between 8-12 grams per muffin.

    These muffins contain a balance of essential nutrients making them a smart pick for breakfast or a snack. They have a mix of carbohydrates, protein and fats to keep your energy up.

If you’re interested in recipes and nutritional details, you might want to check out these banana muffins or give the gluten-free version a go for some different and nutritious choices.

Oat, bran, banana and nut muffins on plate

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Sonia Grant

What started as a personal endeavor to protect my loves ones from the dangers of processed foods has now evolved into a commitment to share my findings with the widest audience possible. As the negative result of eating unhealthy, processed foods continues to grow, I believe that it is crucial to equip you with the information you need to make informed choices about your diet and lifestyle. Through My Nutrition Foods, I hope to to empower you to take control of your health and well-being. Information equips us with strength!

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